Even though this recipe is called MEYER Lemon Poundcake, you can easily substitute regular lemons in place of Meyer lemons.
I lightly adapted this recipe for Meyer Lemon Pound Cake from The Hungry Housewife, and the Meyer lemons are compliments of Carole. Thanks, Carole!!
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The ingredients:
*Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.
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How this recipe came to be
My sister-in-law Carole (you may remember her from my Apple Dutch Baby Pancake post) and her husband Mike came into town last weekend for a short visit.
Being the sweetheart that she is, Carole brought me four Meyer lemons from her backyard tree (she actually referred to it as more of a bush) located in Alameda, California.
Since I'd never tried Meyer lemons before, I was super excited when she handed me the bag with four beautifully shaped little yellow fruit inside.
Naturally, the first thing I did was stick my nose into the bag and gave them a big sniff to see how pungent they were. To my surprise, unlike regular lemons, Meyer lemons don't have a very strong scent (unless their rind is cut).
And, in addition, I learned that they're considerably sweeter than the lemons I'm used to purchasing in my local market.
What is the flavor of a Meyer lemon?
Some say a Meyer lemon's flavor is a cross between a mandarin orange and a lemon, but my opinion is that a Meyer lemon's flavor is unique to itself.
I guess that when people compare them to oranges it's because they're not as sour and tart as the lemons commonly purchased that are loaded with pucker-power.
Don't get me wrong, Meyer lemons still have a strong lemon flavor (lemon lovers, rejoice) making them the perfect ingredient to use for cooking and baking.
And if all this isn't enough, did you know that the rind of a Meyer lemon is thin and less bitter making the entire fruit totally edible with no waste whatsoever? Yup. True story!
What months are Meyer lemons in season?
Meyer lemon season runs November through March so I urge you to snap them up when you find them in your market and make this recipe.
I made this cake for Mike and Carole when they came to our home for dinner one night while they were in town, and it was a huge hit!
Does this recipe work with regular lemons?
This recipe will also work well with lemons other than Meyer lemons, so if you don't have Meyer lemons don't let that stop you from making this recipe.
Either way, it's going to be delicious, and you're going to love this dense, moist cake! I promise!
How to make lemon sugar:
Combine the lemon zest and sugar. Rub the zest through the sugar with your finger tips to highly flavor the sugar.
How to make lemon poundcake:
- Beat the softened butter into the sugar.
- Add the eggs, half and half, Greek yogurt, and extracts blending until thoroughly combined.
- Add the flour and salt into the batter in thirds until combined.
- Spoon the batter evenly into a prepared Bundt pan and bake in a preheated oven.
- Turn the cake out on a wire rack and cool completely.
- Whisk the glaze ingredients together and drizzle the glaze over the cake when the cake is completely cooled.
- Garnish with lemon slices.
Additional Bundt cake recipes:
Delight your family and friends with this Old-Fashioned Strawberry Rhubarb Bundt Cake. It's so flavorful and tender that you'll wish rhubarb was in season all year long!
This Chocolate Cherry Bundt Cake is a chocolate and cherry lovers dream come true! It's a rich, dense cake with a brownie-like consistency, and you have my promise that the chocolate and cherry taste will make you swoon with delight!
Orange Bundt Cake with Banana and Poppy Seeds is a super moist and flavorful citrus cake that is perfect for any and all occasions.
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Printable Recipe Card
MEYER LEMON POUNDCAKE
Equipment
- stand mixer optional
- hand mixer optional
- cake tester optional
Ingredients
For the cake:
- 2 ¾ cups granulated sugar
- 1 tablespoon zest from 2 Meyer lemons approximately
- 3 sticks butter softened
- 3 cups all-flour
- 1 teaspoon kosher salt
- 6 large eggs
- ½ cups half and half
- ½ cup Greek yogurt
- 1 teaspoon pure almond extract
- ½ teaspoon pure vanilla extract
- lemon slices for garnish optional
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons butter melted
- 2 tablespoons Meyer lemon juice
- ¼ teaspoon pure almond extract
Instructions
- -Preheat the oven to 325 degrees Fahrenheit.
- -Prepare a Bundt pan by liberally spraying it with baking spray. Set aside.
- -In a large bowl, rub the lemon zest and sugar between your fingertips to release the lemon oil from the rind and to optimally flavor the sugar.
- -Add the softened butter to the sugar and, using a hand mixer (or stand mixer), blend until light and creamy.
- -Add the eggs, one at a time, beating well after each addition.
- -Mix in the vanilla extract, almond extract, half and half, and Greek yogurt.
- -In a medium bowl, whisk the flour and salt together.
- -Add the flour to the egg/lemon mixture in thirds, blending well after each addition.
- -Spoon the batter evenly into the prepared Bundt pan.
- -Bake in an oven for 60 minutes (or until a toothpick inserted into the center comes out clean).
- -Cool for 10 minutes, then turn the cake onto a serving plate.
- -Cool completely before glazing.
- -In a medium bowl, whisk together all the ingredients for the glaze until thick yet slightly runny.
- -Drizzle the glaze over the cooled cake and garnish with lemon slices (if desired) before serving.
Nutrition
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Until we eat again, I hope you have a delicious day!!
Mrs. Duck says
I made a meyer lemon pound cake once and it was a disaster. Your's is beautiful, I'll have to try it!
Pam says
I have been craving citrus lately and this pound cake would take care of that.
Nutmeg Nanny says
This cake is beautiful! I have a bag full of Meyer lemons sitting in my fruit bowl just waiting to get used....
Heather Schmitt-Gonzalez says
I love meyer lemons, but don't find them all that often. I also love regular lemons, though...and this pound cake sounds like something I wouldn't be able to stop grabbing a "little slice" from all day long! 😉
The Food Hunter says
What a beautiful cake
Kirsten/Comfortably Domestic says
I absolutely adore lemon pound cake! How awesome of your SIL to bring Meyer lemons fresh from her tree!
Katerina @ Diethood says
Lemon-anything and I'm IN! We don't get meyer lemons out here in good ol' Indiana, but if I do spot one, I'll come back here for this beautiful cake!
Shelby Law Ruttan says
Such a pretty cake and I love lemon, I'm sure this is absolutely delicious!
Cookin' Canuck says
My in-laws live in California and have a Meyer lemon tree. Whenever we're there at the right time of year, I raid their tree and bring home a big bag of lemons. This cake is so pretty and would be the perfect way to use some of those lemons.
Erin Dee says
Aww. It sounds and looks incredible, but I wanna see the inside! 😀 I've never tried Meyer lemons before. We don't have them over here so I'll have to try them when visiting the US next!
Martha @ A Family Feast says
I love Meyer lemons and sadly, I don't find them very often - but when I do I will certainly make this cake!!
claire @ the realistic nutritionist says
This cake is GORGEOUS!
Brenda@SugarFreeMom says
Beautiful cake!
Shulie Foodwanderings says
Aww Renee your bunny cake looks like perfection & aren't Meyer lemons sublime?! Speaking of which I haven't bought even one yet this season. Need to hurry before spring is here.
RJ Flamingo says
Gorgeous cake, Renee! Do you know that I have never had a Meyer lemon? Sad, but true! But I love lemon cakes and lemon desserts, so this one's going on my list.